The garden’s producing more cucumbers than you know what to do with or they’re 2 for $1 at the store. Both good reasons to try something besides slice them and put them on a salad. This was my first attempt at a cold cucumber soup. Two things you need to consider are, one, cucumbers don’t impart much taste. Two, they’re largely water so adding more isn’t a good idea. You can get rid of a lot of the water content by chopping the cucumbers and putting them into a sieve that you place over the sink or a bowl and sprinkle them with some Kosher salt. Next dilemma is solved by adding stock by not water. I used a stock cube and add just a couple of tablespoons of hot water to it. This is a perfect quick lunch or appetizer for a Meatless Monday supper on a hot summer day.
2 medium sized cucumbers, peeled, deseeded and let to drain with salt as described above. An easy way to get rid of the seeds is to slice them in half and scoop out the middle with a spoon
Salt and pepper to taste
4 tablespoon chopped fresh dill (two tablespoon dried will work too)
1 cup sour cream
1 teaspoon coriander
1 veggie stock cube dissolved in 2 tablespoons of water
Place four soup bowls in the freezer to chill while you prepare the soup.
Once the cucumbers have drained for about 30 minutes add them to a food processor and pulse a few times.
Add the dill, sour cream, coriander and stock cube and pulse about five or six times until every is pureed.
Taste test and add salt and pepper and even more dill if you like. If the soup is too thick you can add milk or coconut milk.
Place the mixture in the fridge for about 15 minutes and serve in the iced bowls with a generous sprinkling of dill.